Pork Tenderloin Wrapped in Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 Pork tenderloin (each 750 grams)
- 80 milliliters balsamic vinegar
- 200 milliliters Vegetable broth (Instant)
- 3 Tbsps soy sauce
- salt
- freshly ground pepper
- ½ tsp ground paprika (sweet)
- 2 Tbsps parsley (finely chopped)
- 2 tsps thyme (chopped)
- 2 Tbsps Mustard
- 1 egg yolk
- 3 Tbsps breadcrumbs
- 3 Tbsps melted butter
- clarified butter (to fry)
- 200 grams Bacon (thinly sliced)
Preparation steps
Mix vinegar in a bowl with broth and season well with salt, soy sauce and pepper.
Add mustard, egg yolk, breadcrumbs, herbs and butter to the bowl and mix well.
Trim pork tenderloin. Heat butter in a roasting pan, fry pork on all sides and then remove from the roasting pan.
Spread bacon side by side on a work surface, place a pork tenderloin on top of bacon, sprinkle with breadcrumb mixture and place second tenderloin on top. Wrap bacon around tenderloins, place into the roasting pan again.
Bake in a preheated 175°C (approximately 350°F) oven. Then remove from the oven, wrap in foil and let rest for about 5 minutes.
In the meantime, boil roasting juices until liquids reduce and season to taste.
To serve, cut meat into slices and serve with sauce.
